UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins

UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins

The surging demand for dairy alternatives has elevated plant-based beverages in the food industry, with Ultra-High Temperature (UHT) processing playing a pivotal role in ensuring their safety, extended shelf life, and quality. This review succinctly examines the impact of UHT processing on product c...

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Bibliographic Details
Main Authors: Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Costa, Heloísa de Fátima Mendes Justino, Carlos Victor Lamarão, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Plant-protein
Thermal processing
Functional ingredients
Sensory attributes
Carbon footprint
Personalization
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24002430
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